Bourbon Apricot Meatballs

I’ll never forget the first time I made these apricot meatballs for a party—the combination of sweet apricot jam and a kick of bourbon in the sauce had everyone asking for the recipe before they even finished their first one. What makes these so addictive is how the tangy-sweet glaze perfectly complements the savory chicken sausage meatballs, creating that irresistible sweet and savory balance we all crave. Trust me, you’ll want to make a double batch because these disappear fast!

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 3500-3800
• Protein: 110-130 g
• Fat: 150-170 g
• Carbohydrates: 380-420 g

Ingredients

For the apricot sauce:

• 2 tbsp butter (I like Kerrygold unsalted butter for this)
• 1/2 cup onion (finely diced into 1/4-inch pieces)
• 3 tsp garlic
• 1 cup apricot jam (I use Smucker's for the best consistency)
• 1 cup chili sauce
• 4 oz bourbon
• 1/2 cup cider vinegar
• 1/3 cup brown sugar
• 2 tbsp Worcestershire sauce
• 2 tbsp mustard
• 1/2 tsp smoked paprika

For the meatballs:

• 2 lb chicken sausage (removed from casings for easier mixing)
• 2 eggs
• 2 cups flour
• 1 tsp salt
• 1/2 tsp pepper
• 2 tbsp fresh parsley, finely chopped
• oil for frying (use a high smoke point oil like Crisco vegetable oil)

Step 1: Prepare the Apricot-Bourbon Sauce Base

• 2 tbsp butter
• 1/2 cup onion, finely diced
• 3 tsp garlic
• 1 cup apricot jam
• 1 cup chili sauce
• 4 oz bourbon
• 1/2 cup cider vinegar
• 1/3 cup brown sugar
• 2 tbsp Worcestershire sauce
• 2 tbsp mustard
• 1/2 tsp smoked paprika

Melt the butter in a large pot over medium heat, then add the finely diced onion and cook for about 5 minutes until softened and translucent.

Add the garlic and cook for just 30 seconds until fragrant.

Pour in the apricot jam, chili sauce, bourbon, cider vinegar, brown sugar, Worcestershire sauce, mustard, and smoked paprika, stirring well to combine.

Bring the mixture to a boil, then reduce heat to low and simmer for 20 minutes, stirring occasionally.

This allows the flavors to meld and the sauce to thicken slightly—I find the sauce develops much better complexity when you let it simmer rather than rushing it.

Step 2: Make and Coat the Meatballs

• 2 lb chicken sausage
• 2 eggs
• 2 cups flour
• 1 tsp salt
• 1/2 tsp pepper
• 2 tbsp fresh parsley, finely chopped

While the sauce simmers, combine the chicken sausage (removed from casings), eggs, 2 cups flour, salt, pepper, and fresh parsley in a large bowl.

Mix gently with your hands until just combined—don't overmix or the meatballs will become tough.

Wet your hands slightly and roll the mixture into approximately 24 meatballs about 2 inches in diameter.

Set them aside on a plate.

I like to chill these for 15 minutes if I have time, as it helps them hold together better during frying.

Step 3: Fry the Meatballs Until Golden

• oil for frying
• meatballs from Step 2

Heat about 1/4 inch of high smoke-point oil in a large skillet over medium-high heat until it shimmers.

Working in batches to avoid crowding, carefully add the meatballs and fry for 5-7 minutes, turning occasionally, until they're golden brown on all sides and cooked through.

Transfer the finished meatballs to a paper towel-lined plate to drain excess oil.

You want them browned on the outside to add depth of flavor, but they'll finish cooking in the sauce.

Step 4: Combine and Finish

• meatballs from Step 3
• apricot-bourbon sauce from Step 1

Pour the meatballs from Step 3 into the warm sauce from Step 1, stirring gently to coat them evenly.

If serving immediately, let them simmer together for 5-10 minutes so the flavors combine.

If making ahead, you can refrigerate the meatballs and sauce separately, then reheat them together gently until warmed through.

Bourbon Apricot Meatballs

Delicious Bourbon Apricot Meatballs recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr 5 minutes mins

Servings: 18 servings

Calories: 3650

Ingredients Method

Ingredients

  

For the apricot sauce:

• 2 tbsp butter (I like Kerrygold unsalted butter for this)
• 1/2 cup onion (finely diced into 1/4-inch pieces)
• 3 tsp garlic
• 1 cup apricot jam (I use Smucker's for the best consistency)
• 1 cup chili sauce
• 4 oz bourbon
• 1/2 cup cider vinegar
• 1/3 cup brown sugar
• 2 tbsp Worcestershire sauce
• 2 tbsp mustard
• 1/2 tsp smoked paprika

For the meatballs:

• 2 lb chicken sausage (removed from casings for easier mixing)
• 2 eggs
• 2 cups flour
• 1 tsp salt
• 1/2 tsp pepper
• 2 tbsp fresh parsley, finely chopped
• oil for frying (use a high smoke point oil like Crisco vegetable oil)

Method

 

1. Melt the butter in a large pot over medium heat, then add the finely diced onion and cook for about 5 minutes until softened and translucent. Add the garlic and cook for just 30 seconds until fragrant. Pour in the apricot jam, chili sauce, bourbon, cider vinegar, brown sugar, Worcestershire sauce, mustard, and smoked paprika, stirring well to combine. Bring the mixture to a boil, then reduce heat to low and simmer for 20 minutes, stirring occasionally. This allows the flavors to meld and the sauce to thicken slightly—I find the sauce develops much better complexity when you let it simmer rather than rushing it.
2. While the sauce simmers, combine the chicken sausage (removed from casings), eggs, 2 cups flour, salt, pepper, and fresh parsley in a large bowl. Mix gently with your hands until just combined—don't overmix or the meatballs will become tough. Wet your hands slightly and roll the mixture into approximately 24 meatballs about 2 inches in diameter. Set them aside on a plate. I like to chill these for 15 minutes if I have time, as it helps them hold together better during frying.
3. Heat about 1/4 inch of high smoke-point oil in a large skillet over medium-high heat until it shimmers. Working in batches to avoid crowding, carefully add the meatballs and fry for 5-7 minutes, turning occasionally, until they're golden brown on all sides and cooked through. Transfer the finished meatballs to a paper towel-lined plate to drain excess oil. You want them browned on the outside to add depth of flavor, but they'll finish cooking in the sauce.
4. Pour the meatballs from Step 3 into the warm sauce from Step 1, stirring gently to coat them evenly. If serving immediately, let them simmer together for 5-10 minutes so the flavors combine. If making ahead, you can refrigerate the meatballs and sauce separately, then reheat them together gently until warmed through.